Let wild black rice sit in cold water for at least 15 minutes before cooking. Sauté onion and carrot in margarine for about 5 minutes; add mushrooms and stir until onion is soft. Stir in wild black rice and barley. Add stock and bring to a boil. Reduce heat, cover and simmer for about 1 hour. Fluff with a fork and top with toasted pine nuts.

4 thoughts on “Wild Black Rice, Barley and Mushrooms”

in the wild rice, barley and mushroom recipe there is black rice listed in the ingredients but no wild rice and in the directions there is wild rice listed but nothing about black rice. can you please correct the recipe. it looks delicious. thanks